วันอังคารที่ 14 กุมภาพันธ์ พ.ศ. 2555

Swiss cuisine

Swiss cuisine

Swiss cuisinebears witness to many regional influences, including fromItalian,French, andGerman cuisine, and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese.

Röstiis a popularpotatodish that is eaten all over Switzerland. It was originally abreakfastfood, but this has been replaced by themuesli, which is commonly eaten for breakfast and in Switzerland goes by the name of "Birchermüesli" ("Birchermiesli" in some regions). For breakfast and dinner many Swiss enjoy slicedbreadwithbutterandjam. There is a wide variety ofbread rollsavailable in Switzerland. Bread and cheese is a popular dish for dinner.

Tartsandquichesare also traditional Swiss dishes. Tarts in particular are made with all sorts of toppings, from sweetappletoonion.

In the Italian speaking part of Switzerland, theTicinoarea, one will find a type of restaurant unique to the region. The Grotto is a rustic eatery, offering traditional food ranging from pasta to home mademeatspecialties. Popular dishes are Luganighe and Luganighetta, a type of artisansausages. Authentic grottoes are oldwine cavesre-functioned into restaurants. Due to their nature they are mostly found in or around forests and built against a rocky background. Typically, the facade is built from granite blocks and the outside tables and benches are made of the same stone as well. Grottoes are popular with locals and tourists alike, especially during the hot summer months.Cervelatorcervelasis considered the national sausage, and is popular all over Switzerland.

Recipes from the French part of Switzerland

Traditional papet vaudois

Papet vaudois: theCanton of Vaudis home to this filling dish of leeks and potatoes (hence the namevaudois). It is usually served withSaucisse au chou(cabbage sausage).

Älplermagronen: (Alpine herdsman's macaroni) is a frugal all-in-one dish making use of the ingredients the herdsmen had at hand in their alpine cottages: macaroni, potatoes, onions, small pieces of bacon, and melted cheese. Traditionally Älplermagronen is served with applesauce instead of vegetables or salad.

Cut meat, Zurich style (Zürcher Geschnetzeltes): This dish is often served with Rösti.

EmmentalApple Rösti: This used to be a very popular meal, since the ingredients were usually at hand and the preparation is very simple. The recipe comes from the Emmental ("Emmen valley") inCanton Bern, the home of the famous Emmentaler cheese.

Fotzel slices: Nobody really knows how this dish got its name. Literally, "fotzel" means a torn-off scrap of paper, but in Basel dialect it means a suspicious individual. Stale bread can be used to make fotzel slices, which made it an ideal recipe for homemakers accustomed to never throwing bread away.

Riz Casimir is a preparation of rice with curry sauce and minced pork blended with tropical fruits: pineapple, banana and cherries, sometimes with currant grape. It was first served in 1952 by the international chain of hotel and resortsMövenpick.

Rösti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "Rösti ditch", the imaginary line of cultural demarcation between the German and French regions of Switzerland. However, it is also eaten by the French-speaking Swiss.

Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino as long ago as the beginning of the 17th century, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area.

Pizokel with cabbage: Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known inRomanshas "bizochels bluts", or “bald pizokel”. If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.

Haute Cuisine

In the 2005Michelin Guide, Switzerland ranked 2nd worldwide in terms of stars awarded per capita.

Beverages

Müller-Thurgau grapes are used to createRiesling X Sylvaner, a common white wine in Switzerland

Rivella, a carbonated Swiss drink based onlactose, is one of the most popular drinks in Switzerland.Apple juice, both still and sparkling, is popular in many areas of Switzerland, and is also produced in the form of applecider. The chocolate drinkOvomaltine(known in the USA as "Ovaltine") originates in Switzerland and enjoys ongoing popularity, particularly with young people. Aside from being a beverage, the powder is also eaten sprinkled on top of a slice of buttered bread.

A reservoir glass filled with a naturally coloured verte absinthe, next to anabsinthe spoon

Wineis produced in many regions of Switzerland, particularly theValais, theVaud, theTicinoand thecanton of Zurich.Riesling X Sylvaneris a common white wine produced in German-speaking parts of the country, whileChasselasis the most common white wine in the French-speaking parts of the country.Pinot Noiris the most popular red grape in both the French-speaking and the German-speaking part, while this position is held byMerlotin the Italian-speaking part.

Absintheis being distilled officially again in itsVal-de-Traversbirthplace, in theJuraregion of Switzerland, where it originated. Long banned by a specific anti-Absinthe article in theSwiss Federal Constitution, it was legalized again in 2005, with the adoption of the new constitution. Now Swiss absinthe is also exported to many countries, withKüblerandLa Clandestine Absintheamongst the first new brands to emerge. Wine andbeercan legally be purchased by youths of 16 or more years of age. Spirits and beverages containing distilled alcohol (including alcopops likeBacardi Breezer) can be bought at 18. Socialization with alcohol begins early and many have their first taste of alcohol in the family at the age of 14.